Spinach and Mushroom Enchiladas
Spinach and Mushroom Enchiladas

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, spinach and mushroom enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Spinach and Mushroom Enchiladas is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Spinach and Mushroom Enchiladas is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few components. You can cook spinach and mushroom enchiladas using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Spinach and Mushroom Enchiladas:
  1. Get sliced mushrooms
  2. Make ready large onion, halved and thin sliced
  3. Prepare large bag fresh baby spinach
  4. Prepare butter
  5. Make ready Olive Oil, divided
  6. Take Cumin
  7. Get Dried Oregano
  8. Prepare Garlic
  9. Get Cayenne pepper
  10. Take Salt & pepper
  11. Prepare large jars Salsa Verde
  12. Get Shredded Monterey Jack cheese
  13. Prepare pkgs super size Yellow Corn Tortillas (@ 6-6 1/2") 10 per
  14. Prepare Refied Black Beans
Steps to make Spinach and Mushroom Enchiladas:
  1. Heat butter and 1 Tbsp oil in large skillet over medium high heat. Add in mushrooms and saute until soft and moisture released.
  2. Add in onions and all the spices to the mushrooms.
  3. Stir everything together to continue to cook down. About 10 minutes.
  4. Add in fresh spinach a little at a time so it has time to wilt. Once cooked remove from heat and set aside.
  5. Heat another skillet with remainder of oil over medium high heat. Using tongs, place 1 tortilla at a time in hot oil for 2-3 seconds on each side and quickly remove draining and put on plate. Do this until you have 1 pkg done.
  8. Spread plastic wrap over your counter to be able to lay out the tortillas to fill and roll them. This keeps your counter clean.
  9. Start with a spoon of black beans on each tortilla.
  10. Then top with vegetables.
  11. Top with shredded cheese.
  12. Spread out about 1/2 cup of salsa verde. Start rolling enchiladas and put in pan. I pack them close together.
  13. Once pan is full top with remaining salsa.
  14. Cover with cheese and bake at 350 degrees for 25 to 30 minutes or until cheese melted and bubbly.
  15. These freeze well before baking. The ingredients may make more than 1 pan depending on how full you make them. Enjoy!

So that is going to wrap this up with this special food spinach and mushroom enchiladas recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!